¦ 45ml (3 tablespoons) oil

¦ 750g lean minced beef

¦ 1 medium red onion, chopped

¦ 2 cloves garlic, crushed

¦ 1 red chilli, seeded and chopped

¦ 10ml (2 teaspoons) cayenne


¦ 3ml (½ teaspoon) ground cumin

¦ 1 can (410g) All Gold chopped


¦ 1 sachet (40g) KOO tomato paste

¦ 500ml (2 cups) beef stock

¦ 1 can (410g) KOO red kidney


¦ 1 can (410g) KOO baked beans

(in chilli sauce)

¦ 1 can (410g) KOO sugar beans

salt and freshly ground black


To garnish

¦ grated cheddar cheese, sour

cream, finely chopped red onion

and fresh coriander leaves


Heat oil in a large saucepan and cook

minced beef, onion and garlic until the

meat is brown. Use a wooden spoon to

crumble the meat into small chunks.

Add chilli, cayenne pepper and cumin.

Cook for 2 minutes, stirring constantly.

Add chopped tomatoes, tomato paste

and beef stock. Simmer uncovered for

30 minutes, stirring occasionally. If it’s too

thick, add a little more water or

beef stock.

Add all the KOO canned beans, season

with salt and pepper to taste. Simmer

for 10 minutes until heated through.

Transfer into a serving bowl and garnish

with desired toppings.

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